Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-07-09


now TO MAKE SAUCES, PUDDIsGs AND NUMEROUS
DAINTY DEsSERrs.
PRETTY DISH OF EGes.-salt the whites of eggs
while beating TO a stin froth. then spread on
platter Place the yeIks at regular distances
apart in cavities made in the beaten whites and
bake TIL sst.
HoxsEx.pIsH SArcE-one cup OF grated horse
radish oae tablespoonful each Of mustard sugar,
and turmer-c, four tablespoons OF vinegar and
olive Oh each. Boil all together. Serve with roast
beef and cold meats
MALE BEEs--To four gallons boiling water put
one quart maple strip and one tablespoonful
essence Of spruce; when about miIk-warm add one
pDt yeast. and when fermented bottle IL. In
three days IL Will be 1T for use
SsRSaPsRILLA MEAD.-Three pounds sugar. three
ounces tartaric acid, one ounce cream tartar, one
ounce -four, one ounce essence OF sarsaparilla,
three quarts water strain and bottle IL. then let
IL stand ten days before using.
To MAKE ORANGE CREAM take one lemon and
two oranges and CRATE; add one cup OF sugar, half
cup OF water, and one cup of rich thick cream;
boil, beat In three eggs with the lemon and
orange. Let thicken, and set On ice TO cool
ROMAN SAGE FOR FIsH.-Put one teacup OF
water and one Of milk on the fire TO scad: stir in
a tablespoonful OF -four and three wel-beaten
butter. and q tablespoonful OF vinegar. Boil four
eggs, slice, and lay over the dish.
CHERRY PUDDIsG.-Mix two eggs and one cup OF
sweet milk thoroughly together, and add sum-
SUN batter; then SUR Ia as many cherries as the
batter viii take Place IN pudding cloth and
steam Tor TWO hours. Serve with sauce made OF
cherries.
RASPBERRY yISEGAR.-Mash two quarts Of rasp-
berries In an earthen vessel; put them in large
stone bottle or Jar; pour into them two quarts OF
good Wine vinegar; cork the jar slightly and let
the juice distiIl In the sun or warmth for two or
Three weeks; then filter clear and bottle II, cork
ing IL We'll
BRonED ToNAroEs.-Have a heaping pint OF
grated bread mixed with one tablespoonful OF salt,
three OF sugar and a scant teaspoOnful OF pepper.
Slice large, uDpeeIed tomatoes, dip them IN the
bread, and lay them in hot butter on the grddle.
Drop over each piece half teaspoonful OF finely
chopped onion; brown we'll and serve hot.
FoR CHERRY DuMrLISGs mix thoroughly two
cupfuls OF creamery buttered Hour with one cup
OF cold water. When mixed, roll out as thin as a
wafer and cut into squares. Lay the cherries in
gether, and bake In pans or put in cloths and
steam or boil These Will be very light and naky.
10 SCAID MILK take a thick glass bottle, Ill 1t
with milk nearly up TO the neck, and place it I'M
corked in kettle of cold water. Gradually bring
this TO boil and continue the boiling for forty
minutes; then cork the bottle while the steam is
escaping with arubber cork and remove IL. MIX
thus prepared will keep for a month in a cool
place.
CHERRY LIoUoE-Weigh a pound Of Morella and
pound OF sweet black cherries. Open them and
take our the stones Crush the latter Put them
and the fruit In large bottle with half a pound
OF sugar, quarter OF an ounce OF stick cinna-
mon, and q dozen bruised Cloves Pour IN quart
OF brandy. Cork IL close. Strain 1t OF GEAR in q
fortnight.
CLANS sAUrx.-Melt two tablespoonsful of good
butter, and when hot add some parsley one table
spoonful OF lemon juice and one tablespoonful
DRIED bread crumbs or pounded crackers. Stir for
tsaspoonful OF salt, he saltspoonful OF pepper.
Cook Tor five minutes, stirring all the time. and
serve hot with plate OK toast
CURsANT VTsEsAR.-Sinpiy press the fruit: to a
.Na~YN
Gear aUi I'll bottles To the brin. Set them un-
corssa In the sun, or In a warm place, until the
fermentation ceases Any little impuri.y that
risss skim OF with piece OF biotting paper and
CORK the bottles wen White currents are excel
lent Tor de.i2aSe pale vinegar. Red ones make a
vinegar equal 10 that made from the finest red
wine.
WHITE SAUCE.-Take a scrog OF veal, the neck
ar feet OF a fowl, put in a saucepan with a blade
CT mace, lew pepper coEes, one anchovy, a head
OF celery, bunch or sweet herbs and the Juice OF
strata; tllcken with quarter OF pound of but
Ter rolled In -four. Mix In half tea cup OF fresh
mushrooms, the beaten yelks OF two eggs with a
Tea cup OF cream, and half grated nutmeg. Shake
over the fire. For fowls
To Cook ASPARAGUS PROPERLY have tall narrow
saucepan, il which the stalks can be stood up-
night. Then, II tn. salt water is keps furiously
bfi:ug at d level not much more than half the
LeighS OF the asparagus, you may give il mora
tasn double thS usual time, which Is a great adj
vantage, because the lower part Is made ten:ier
touched by the water takes It's due time to soften
and swell without losing shape. IN fact, the
branches are thus cooked equally, Forty minutes
Will not harm them
TAPIOcA CEEAN.-Soak a teacupful OF tapoca
over night In milk. The next day stir into it the
yeiks OF three eggs. well beaten, and cupful Of
sugar Place quart OF milk on the flre and let it
coiae 20 boiling point, then stir IN the tapioca
and let IL cook until IL becomes quite thick Then
IKE IL of the IRE and sti- In the whites OF two
= beaten To a stin froth. Flavor TO taste.
Make mertngue OF the remaining white Of eggs
:a..d tablespoonful OF powdered sugar, and cover
the top OF the pudding with IL and place It In the
oven few minutes TO color.
SHOULDER OF MUTTON BRoILEp.-Place the NUT
ton over bright fire OF Goals; let It bro gently
placing the inside to the fire first; cover It with
TIN; when nearly done through turn It. Let 1t
brown nicely; when it Is done place ft on hot
platter, sprinkle with salt aDd pepper, allowing
Sout teaspoonful OF each; butter II freely; turn
down. Served hot, with boiled hominy or pota-
toes It makes nice breakfast dish. IL Is well to
have the shoulder boned before broiIing. A breast
or lamb can be broiled in the same way.
BEAN SoUP.-Wash one quart OF white dried
beans, and let them soak over night In cold water
Next morning put them 10 boil with only water
enough 10 cook them we'll; boil slowly until they
are reduced 10 pulp, stirring frequently TO pre-
vent burning. While the beans are cooking, pre-
pare in large kettle good soup with three
pounds OF beef and about four quarts OF water;
season with salt and pepper, and add any other
condiments 10 suit taste; boil the meat until it Is
all in pieces; strain the soup, add the beans and
~ OJli anu the soup
Is very thick.
LIZ foU ARE TROUBLED WITH FLIES, the last
thing before retiring, when all the windows and
doors are closed. pun Persian insect powder in
~" air oi each room, closing the door AFTER Next
morning, II the powder has been genuine YOU will
1E1 the place strcwn with the slain. The powder
simply the Persian chamOntle, not at all poison
ous except 70 insect life; IL may make you sneeZe
or cough a moment, as would flour any other
lust II the air were nled with IL. Burn or bury
she lies you gather. II Is said that they are
only siupened, and that after day or so they
come 10 life again.
TO PRESERVE FRUIT WITHOUT CANs.-Cse crooks
ZONE butter jars, or any other convenient dishes
Prepare and cook the fruit precisely as canning
IA gios ars, I'LL your dishes with the fruit while IL
= yet not, and Immediately cover with cotton bat
ing securely Tied on. Remember that all putre.
faction Is caused by the Invisible creatures In the
ar CooAlhg The Irult eXpelS all these and "a
hey Cannot pass through cotton batting the fruit
bus protected Will keep for an indefinite period
IL Is said that berries, cherries, pluns and many
other kinds OF frut nave been kept In this way for
several years.
DEyuED LoBsTER--For one three-pound lobster
put two tablesp0onfuls OF butter in saucepan
When melted add three tablespoonful OF tOur.
5t.I I'll smooth then add onehaIf ri Mt OF milk and
the same quantity OF any kind OF stock When
lone it should have the same consistency OF hasty
p1ddtng; add one well-beaten egg, take from the
irs and aud one tablespoonful OF Worcestershire
sauce. one tablespoonful OF chopped onion one
h,if JeaSpoonfui OF sweet marJoram. salt and
pepper 10 taste. Add now the lobster chopped
Che. nix well and bake in shells with bread
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